2. Kill the eel alive, rinse off the blood and sprinkle with salt.
3. Rub the shredded eel by hand and wash off the slippery mucus on the surface of eel.
4. Wash away the mucus, remove the residual internal organs and blood, cut into sections of about 5cm, add onion, ginger and pepper, and mix well for more than half an hour.
5. Picked shredded eel to remove onion and ginger.
6, pour more oil into the pot, heat it, add the shredded eel and stir-fry, which is similar to frying.
7. Remove the eel when it is slightly curled, and set aside.
8. Wash in the pot and put lard in the hot pot again.
9. After the lard melts, add shredded ginger and garlic slices to saute.
10, add soy sauce, soy sauce, cooking wine, a little water and crystal sugar, melt and mix well.
1 1, add stir-fried shredded eel, stir-fry evenly, cook the shredded eel alive with low fire for 2-3 minutes, and boil it with scalded water for about 1 minute.
12, add starch to thicken, and collect juice over high fire.
13, take it out, put it on a plate, and dig a small hole in the middle.
14. Fill the hole with chopped green onion, pile chopped ginger and garlic on the chopped green onion, and sprinkle a circle of white pepper around it.
15, a spoonful of sesame oil (sesame oil) is heated.
16, pour hot oil on the minced ginger and garlic and chopped green onion in the middle, and mix well when eating.